Blueberry Lavender Dutch Baby

This Dutch baby pancake is the sort of breakfast or brunch food that feels special. Almost romantic. Like you’ve gone the extra mile.

But I’ve got a secret to tell you.

As impressive and pretty as Dutch baby pancakes are, they are SO EASY. For real.

I actually find them to be far easier than regular pancakes (no standing over the stove, pouring, flipping, and babysitting). You mix up the batter and add it to a hot skillet and let the oven do all the work. It’s pretty much foolproof, too.

The result is a gorgeously puffed and fragrant pancake. A giant fluffy pancake! As one who basically only eats savory breakfasts, even I find this insanely fun.

This is the kind of dish that is perfect to make for a special weekend breakfast – say for Father’s Day!

This particular Dutch baby is flavored with homemade lavender sugar and topped off with a blueberry lavender syrup. If it sounds like a lot of lavender, I promise you that it’s subtle. It adds a floral sweetness and aroma to the dish. I absolutely love it with blueberries!

To make the lavender sugar, all you do is pulse together regular granulated sugar and some dried culinary lavender flowers (I order mine online) until fragrant. It makes the whole kitchen smell lovely.

We use the lavender sugar in every element of this Dutch baby: both in the blueberry syrup and in the pancake batter. You can even dust the pancake with it after it’s baked. Again, it’s not overpowering! Just a subtle note that makes things a little bit more interesting.

The blueberry syrup comes together in minutes on the stovetop. It’s delicious on this pancake, but it could be used in so many other dishes! Biscuits, scones, waffles, or even in a cocktail! Oooo, blueberry lavender mimosas anyone?! That might be next on my experiment list.

The point is, it’s incredibly delicious and very versatile! And it definitely makes one feel special. Fancy, even.

Treat the dads in your life to this next weekend. And invite me!

Blueberry Lavender Dutch Baby

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Molly
• Total Time: 45 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

If you’re looking for something impressive to make for someone special, I suggest this Blueberry Lavender Dutch Baby. As stunning and pretty as Dutch baby pancakes are, they’re actually so much easier than regular pancakes. The oven does most of the work for you, and there’s no standing over the stove, flipping and babysitting pancake batter. This one is flavored with hints of lavender and doused in an easy but spectacular blueberry syrup!

---

Ingredients

Scale 1x2x3x

For the Lavender Sugar:

• 2 teaspoons dried culinary lavender leaves
• 1 cup granulated sugar

For the Blueberry Syrup:

• 1 cup frozen or fresh blueberries (no need to defrost if using frozen berries)
• 3 tablespoons of the lavender sugar (or more, to taste)
• Juice of 1 lemon
• 1 teaspoon cornstarch

For the Dutch Baby:

• 1 cup all-purpose flour
• 2 tablespoons of the lavender sugar
• 1 teaspoon kosher salt
• 1 cup whole milk, at room temperature
• 3 large eggs, at room temperature
• 1 teaspoon vanilla bean paste or extract
• ¼ teaspoon lavender extract
• 4 tablespoons unsalted butter

For Serving:

• The blueberry syrup
• Fresh whipped cream
• Fresh blueberries
• The lavender sugar, for dusting

Cook Mode Prevent your screen from going dark

---

Instructions

For the Lavender Sugar:

Place the sugar and lavender flowers in a food processor and pulse for 30 seconds or so, or until the lavender is mostly pulverized and the sugar is fragrant. Store in an airtight container.

For the Blueberry Syrup:

1. Place the blueberries and sugar in a small saucepan with a splash of water. Bring to a boil and then reduce the heat to a simmer and cook for 5 minutes or until the blueberries start to burst and release their juices.
2. In a small bowl, whisk together the lemon juice and cornstarch until smooth. Pour the mixture into the blueberries and simmer for another few minutes until the syrup is thickened and glossy.
3. Taste and add more sugar, as needed, to meet your taste (the amount of sugar needed will depend on the sweetness of your blueberries).

For the Dutch Baby:

1. Preheat the oven to 400°F and place a large (10- or 12-inch) skillet in the oven while it preheats.
2. In a large bowl, whisk together the flour, lavender sugar, and salt.
3. Whisk in the milk and the eggs, along with the lavender and vanilla extracts, mixing until the batter is smooth.
4. Once the oven reaches temperature, add the butter to the skillet and allow it to melt. Swirl the butter around the hot skillet to lightly coat and then pour it into the batter. Mix it in and then quickly and carefully pour the batter into the hot skillet.
5. Place the skillet into the oven and bake for 20-25 minutes or until the Dutch baby is puffed, golden, and crisp around the edges.
6. While it bakes, prep all of your toppings so that you can serve it immediately upon taking it out of the oven.

To Serve:

Remove the skillet from the oven and immediately top with the blueberry syrup, whipped cream, a dusting of lavender sugar, and fresh berries. Serve immediately.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: breakfast